This creamy red lentil Dahl is a simple, comforting dinner that is ready to enjoy in just 30 minutes. Serve with some boiled rice and fluffy naan bread or chapati on the side for scooping up every last mouthful of sauce!
For a vegan or vegetarian family dinner that doesn’t compromise on flavour, curries are one of my favourite dinners make. Once you have collected the spices they are pretty budget friendly too. From kid-friendly creamy chickpea and spinach curry, to mushroom curry and aubergine curry with come with a little more of an – optional! – kick; they are versatile in ingredients and the flavours improve making them fantastic for meal prepping and heating up on those busy weeknights.
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Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Red Lentils – masoor Dahl. These split red lentils require no soaking and cook quickly. They are a great store cupboard staple, and are perfect for padding out soups and pasta sauce.
- Coconut milk – I recommend using full fat coconut milk for the creamiest Dahl.
- Water – you don’t need to use any stock, water is fine. However if you have some leftover homemade vegetable stock or want to use bought stock that is fine 🙂
- Spices – in this recipe I use a combination of whole and dried spices: yellow mustard seeds and cumin seeds, ground coriander and ground turmeric, and garam masala.
- Tomatoes – I have made this Dahl recipe with both tinned / canned tomatoes and fresh tomatoes and loved them both!
- Curry leaves – this South Asian ingredient is optional but if you can find curry leaves I recommend adding them as they add a distinctive pungent flavour that cannot be replicated. You can freeze curry leaves, so use what you need and freeze the rest to use in other dishes, like in this slow cooker beef madras or as a crunchy topping like with this mushroom bhaji.
How to make this Dahl recipe
Please scroll down to the recipe card at the end of the post for the full recipe.
- Spices and aromatics: Fry the mustard seeds and cumin seeds in hot oil until fragrant – this takes approx 30 seconds. Frying them adds a base layer of flavour. Lower the heat before adding the onion then cook until the onion has softened then add the garlic, ginger and curry leaves. Cook until the curry leaves have softened – this should only take a minute. Add the ground spices and fry for 30 seconds, keeping an eye on them as they can burn very easily.
- Add the red lentils, liquids, tomatoes and cook: bring the dahl to a boil, then turn the heat down and cover with a lid. Stir every so often to stop the red lentils sticking to the bottom of the pan. Cook until the red lentils are tender – there shouldn’t be any crunch to them.
- Finish and serve: take the lid off the pan and simmer uncovered to allow the dahl to thicken. Stir through the garam masala – this adds a freshness to the curry – then serve, topped with the optional tadka (see ‘tips’ below).
FAQ
Do red split lentils need soaking?
No. Red lentils do not need to be soaked before using.
What do you eat dahl with?
Dahl is delicious with flatbreads such as paratha, naan or chapati, or basmati rice.
My recipe tips
- Tempering spices – tadka – this is optional but I highly recommend it for adding extra flavour and crunch to the finished Dahl. I like to use cumin seeds, mustard seeds and dried chilli. You could add thin strips of fresh ginger, coriander seeds, or finely chopped onion or shallot. Fry the spices in a spoonful of coconut oil or a neutral oil in a small saucepan (some spices can splutter). Heat over a medium heat, add a couple of seeds and as soon as they start to sizzle, add the rest of the spices. Cook for around a minute, until golden and fragrant. (This is also delicious on soups like this curried parsnip soup.)
- If serving this to young kids – keep in mind the turmeric can stain clothing!
- The spices can burn easily so keep an eye on them.
- The dal thickens as it cooks. If it looks a little thick, thin it with a splash of water.
Serving Ideas
Serve with boiled rice, roti, chapati (this is a vegan recipe), or fluffy naan.
Make ahead/storage
As with most curries, this Dahl not only keeps well but the flavours develop over time so it is even better enjoyed a day or two after making!
Fridge: Store in the fridge, covered, for up to 3 days.
Freezer: Freeze for up to 3 months.
Variations
- Vegetables – if you want to add extra vegetables to the Dahl, baby spinach – add a couple of handfuls of baby spinach a couple of minutes before the end of cooking and allow to wilt. Or stir through sautéed mushrooms, steamed broccoli or cauliflower.
Why not try…
You may also like these other family friendly curry recipes:
Red Lentil Dahl
Author: Robyn
This creamy red lentil dahl is a delicious and easy vegan and gluten free dinner that is, healthy, delicious and packed with flavour!
Equipment
- Medium heavy based saucepan with a lid
Ingredients
- 1 tablespoon olive oil or a neutral oil like vegetable oil
- 1 onion roughly chopped
- 1 tablespoon yellow mustard seeds
- 1 teaspoon cumin seeds
- 3 cloves garlic crushed
- 3 teaspoons ginger finely grated (approx 5 cm / 2 inch piece)
- 6-8 curry leaves
- ½ teaspoon ground turmeric
- 1 teaspoon ground coriander
- 250 g red lentils
- 200 ml coconut milk
- 750 ml water
- 2 large tomatoes roughly chopped
- 1 teaspoon salt
- 1 teaspoon garam masala
Instructions
- Heat the oil in a heavy based medium sized saucepan then add the mustard seeds and cumin seeds and cook for 20-30 seconds over a high heat. Turn the heat down and add the chopped onion.
- Cook for 5 minutes then add the garlic, ginger and curry leaves and fry for a minute, until soft.
- Add the turmeric and ground coriander and fry for 30 seconds.
- Add the red lentils, coconut milk, water, chopped tomatoes and salt then bring to a boil.
- Stir to make sure the lentils haven't stuck to the bottom of the pan, then turn the heat down slightly and cover with a lid. Simmer for 18-20 minutes until the lentils have softened, stirring every know and then to stop the lentils from sticking to the pan.
- Take the lid off and simmer for 5 minutes uncovered, stirring. Stir through the garam masala, then serve with boiled rice, naan, capati and topped with crispy curry leaves or tadka (see below).
- Store in the fridge, covered, for up to 3 days, or freeze.
Notes
Tempering spices – tadka – this is optional but I highly recommend it for adding extra flavour and crunch to the finished Dahl. I like to use cumin seeds, mustard seeds and dried chilli. You could add thin strips of fresh ginger, coriander seeds, or finely chopped onion or shallot. Fry the spices in a spoonful of coconut oil or a neutral oil in a small saucepan (some spices can splutter). Heat over a medium heat, add a couple of seeds and as soon as they start to sizzle, add the rest of the spices. Cook for around a minute, until golden and fragrant.
INGREDIENTS
- Red Lentils – masoor Dahl. These split red lentils require no soaking and cook quickly. They are a great store cupboard staple, and are perfect for padding out soups and pasta sauce.
- Coconut milk – I recommend using full fat coconut milk for the creamiest Dahl.
- Water – you don’t need to use any stock, water is fine. However if you have some leftover homemade vegetable stock or want to use bought stock that is fine 🙂
- Spices – in this recipe I use a combination of whole and dried spices: yellow mustard seeds and cumin seeds, ground coriander and ground turmeric, and garam masala. You can substitute the teaspoon of cumin seeds for 1 teaspoon ground cumin and add with the ground coriander, or use 1 teaspoon coriander seeds instead of the ground coriander and add with the cumin seeds
- Tomatoes – I have made this Dahl recipe with both tinned / canned tomatoes and fresh tomatoes and loved them both!
- Curry leaves – this South Asian ingredient is optional but if you can find curry leaves I recommend adding them as they add a distinctive pungent flavour that cannot be replicated. You can freeze curry leaves, so use what you need and freeze the rest to use in other dishes, like in this slow cooker beef madras or as a crunchy topping like with this mushroom bhaji.
- If serving this to young kids, keep in mind the turmeric can stain clothing!
- The spices can burn easily so keep an eye on them.
- The dal thickens as it cooks. If it looks a little thick, thin it with a splash of water.
Nutrition
Calories: 399kcalCarbohydrates: 48gProtein: 19gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 609mgPotassium: 1015mgFiber: 21gSugar: 5gVitamin A: 847IUVitamin C: 49mgCalcium: 92mgIron: 7mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 1 tablespoon olive oil or a neutral oil like vegetable oil
- 1 onion roughly chopped
- 1 tablespoon yellow mustard seeds
- 1 teaspoon cumin seeds
- 3 cloves garlic crushed
- 3 teaspoons ginger finely grated (approx 5 cm piece)
- 6-8 curry leaves
- ½ teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1¼ c red lentils
- ¾ c coconut milk
- 3 c water
- 2 large tomatoes roughly chopped
- 1 teaspoon salt
- 1 teaspoon garam masala
Instructions
- Heat the oil in a heavy based medium sized saucepan then add the mustard seeds and cumin seeds and cook for 20-30 seconds over a high heat. Turn the heat down and add the chopped onion.
- Cook for 5 minutes then add the garlic, ginger and curry leaves and fry for a minute, until soft.
- Add the turmeric and ground coriander and fry for 30 seconds.
- Add the red lentils, coconut milk, water, chopped tomatoes and salt then bring to a boil.
- Stir to make sure the lentils haven't stuck to the bottom of the pan, then turn the heat down slightly and cover with a lid. Simmer for 18-20 minutes until the lentils have softened, stirring every know and then to stop the lentils from sticking to the pan.
- Take the lid off and simmer for 5 minutes uncovered, stirring. Stir through the garam masala, then serve with boiled rice, naan, capati and topped with crispy curry leaves or tadka (see below).
- Store in the fridge, covered, for up to 3 days, or freeze.
Notes
Tempering spices – tadka – this is optional but I highly recommend it for adding extra flavour and crunch to the finished Dahl. I like to use cumin seeds, mustard seeds and dried chilli. You could add thin strips of fresh ginger, coriander seeds, or finely chopped onion or shallot. Fry the spices in a spoonful of coconut oil or a neutral oil in a small saucepan (some spices can splutter). Heat over a medium heat, add a couple of seeds and as soon as they start to sizzle, add the rest of the spices. Cook for around a minute, until golden and fragrant.
INGREDIENTS
- Red Lentils – masoor Dahl. These split red lentils require no soaking and cook quickly. They are a great store cupboard staple, and are perfect for padding out soups and pasta sauce.
- Coconut milk – I recommend using full fat coconut milk for the creamiest Dahl.
- Water – you don’t need to use any stock, water is fine. However if you have some leftover homemade vegetable stock or want to use bought stock that is fine 🙂
- Spices – in this recipe I use a combination of whole and dried spices: yellow mustard seeds and cumin seeds, ground coriander and ground turmeric, and garam masala. You can substitute the teaspoon of cumin seeds for 1 teaspoon ground cumin and add with the ground coriander, or use 1 teaspoon coriander seeds instead of the ground coriander and add with the cumin seeds
- Tomatoes – I have made this Dahl recipe with both tinned / canned tomatoes and fresh tomatoes and loved them both!
- Curry leaves – this South Asian ingredient is optional but if you can find curry leaves I recommend adding them as they add a distinctive pungent flavour that cannot be replicated. You can freeze curry leaves, so use what you need and freeze the rest to use in other dishes, like in this slow cooker beef madras or as a crunchy topping like with this mushroom bhaji.
- If serving this to young kids, keep in mind the turmeric can stain clothing!
- The spices can burn easily so keep an eye on them.
- The dal thickens as it cooks. If it looks a little thick, thin it with a splash of water.
Nutrition
Calories: 399kcalCarbohydrates: 48gProtein: 19gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 609mgPotassium: 1015mgFiber: 21gSugar: 5gVitamin A: 847IUVitamin C: 49mgCalcium: 92mgIron: 7mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 1 tablespoon olive oil or a neutral oil like vegetable oil
- 1 onion roughly chopped
- 1 tablespoon yellow mustard seeds
- 1 teaspoon cumin seeds
- 3 cloves garlic crushed
- 3 teaspoons ginger finely grated (approx 2 inch piece)
- 6-8 curry leaves
- ½ teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1¼ c red lentils
- ¾ c coconut milk
- 3 c water
- 2 large tomatoes roughly chopped
- 1 teaspoon salt
- 1 teaspoon garam masala
Instructions
- Heat the oil in a heavy based medium sized saucepan then add the mustard seeds and cumin seeds and cook for 20-30 seconds over a high heat. Turn the heat down and add the chopped onion.
- Cook for 5 minutes then add the garlic, ginger and curry leaves and fry for a minute, until soft.
- Add the turmeric and ground coriander and fry for 30 seconds.
- Add the red lentils, coconut milk, water, chopped tomatoes and salt then bring to a boil.
- Stir to make sure the lentils haven't stuck to the bottom of the pan, then turn the heat down slightly and cover with a lid. Simmer for 18-20 minutes until the lentils have softened, stirring every know and then to stop the lentils from sticking to the pan.
- Take the lid off and simmer for 5 minutes uncovered, stirring. Stir through the garam masala, then serve with boiled rice, naan, capati and topped with crispy curry leaves or tadka (see below).
- Store in the fridge, covered, for up to 3 days, or freeze.
Notes
Tempering spices – tadka – this is optional but I highly recommend it for adding extra flavour and crunch to the finished Dahl. I like to use cumin seeds, mustard seeds and dried chilli. You could add thin strips of fresh ginger, coriander seeds, or finely chopped onion or shallot. Fry the spices in a spoonful of coconut oil or a neutral oil in a small saucepan (some spices can splutter). Heat over a medium heat, add a couple of seeds and as soon as they start to sizzle, add the rest of the spices. Cook for around a minute, until golden and fragrant.
INGREDIENTS
- Red Lentils – masoor Dahl. These split red lentils require no soaking and cook quickly. They are a great store cupboard staple, and are perfect for padding out soups and pasta sauce.
- Coconut milk – I recommend using full fat coconut milk for the creamiest Dahl.
- Water – you don’t need to use any stock, water is fine. However if you have some leftover homemade vegetable stock or want to use bought stock that is fine 🙂
- Spices – in this recipe I use a combination of whole and dried spices: yellow mustard seeds and cumin seeds, ground coriander and ground turmeric, and garam masala. You can substitute the teaspoon of cumin seeds for 1 teaspoon ground cumin and add with the ground coriander, or use 1 teaspoon coriander seeds instead of the ground coriander and add with the cumin seeds
- Tomatoes – I have made this Dahl recipe with both tinned / canned tomatoes and fresh tomatoes and loved them both!
- Curry leaves – this South Asian ingredient is optional but if you can find curry leaves I recommend adding them as they add a distinctive pungent flavour that cannot be replicated. You can freeze curry leaves, so use what you need and freeze the rest to use in other dishes, like in this slow cooker beef madras or as a crunchy topping like with this mushroom bhaji.
- If serving this to young kids, keep in mind the turmeric can stain clothing!
- The spices can burn easily so keep an eye on them.
- The dal thickens as it cooks. If it looks a little thick, thin it with a splash of water.
Nutrition
Calories: 399kcalCarbohydrates: 48gProtein: 19gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 609mgPotassium: 1015mgFiber: 21gSugar: 5gVitamin A: 847IUVitamin C: 49mgCalcium: 92mgIron: 7mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Let me know your thoughts!